Palak Ghonto (Spinach)

Sastric References

Mother Śacī knew that the Lord was very fond of śāka (spinach), so she cooked twenty different varieties. To her full satisfaction mother Śacī cooked each vegetable in ten to twenty different ways.
(CB Antya-khaṇḍa 4.279 – 280)

Yet of all the preparations, the śāka preparations were most glorious, for the Lord repeatedly ate them. On seeing the Lord’s fondness for śāka, all of His devotees smiled. The Lord smiled and glorified the śāka preparations as He ate. The Lord said, “This śāka is known as acyutā. By eating this, one develops attachment for Kṛṣṇa.
(CB Antya-khaṇḍa 4.293 – 296)

By eating paṭala, vāstuka, and kāla śākas, one enjoys the Vaiṣṇavas’ association birth after birth.
(CB Antya-khaṇḍa 4.297)

By eating sāliñcā and heleñcāśāka, one remains free from disease and attains the devotional service of Kṛṣṇa. The Lord’s hairs stood on end as He narrated in this way the glories of the various śākas while eating.
(CB Antya-khaṇḍa 4.298 – 299)

Ingredients

  • Palak (Spinach) – 500 g

  • Potato – 1 (cubed)

  • Eggplant – ½ (cubed)

  • Flat beans (Sheem) – 4–5 (cut into small pieces)

  • Yellow moong dal – A handful

  • Mustard oil – 2 tablespoons

  • Panch Puran – 1 teaspoon

  • Green chili – 1, slit

  • Ginger paste – 1 teaspoon

  • Turmeric powder – ¼ teaspoon

  • Sugar – A pinch (to balance flavor)

  • Salt – To taste

Recipe

1. Prep the Spinach and Vegetables

  • Wash the spinach (palak) thoroughly in running water.

  • Drain and finely chop the greens.

  • Cut the potato, eggplant, and flat beans into small cubes.

2. Prepare the Moong Dal

  • Dry roast the yellow moong dal in a pan until golden brown and aromatic.

  • Rinse the roasted dal thoroughly.

  • Boil it with a little salt until soft but not mushy. Set aside.

3. Saute the Vegetables

  • Heat mustard oil in a kadhai (wok).

  • Add Panch Puran and let it crackle.

  • Add the slit green chili and diced vegetables.

  • Stir in the ginger paste and sauté for 3–4 minutes.

4. Add Spinach and Cook

  • Add the chopped spinach to the kadhai.

  • Stir well and cook until the greens reduce in volume and all moisture is absorbed.

5. Add Dal and Finish

  • Once the spinach is fully cooked, add the boiled moong dal.

  • Add turmeric powder, salt to taste, and a pinch of sugar.

  • Let everything simmer together for 3–4 minutes.

  • Stir occasionally until the shak and dal are well combined.

Cooking Time

  • Preparation: 10-15 minutes

  • Cooking: 20 minutes

  • Total Time: 30–35 minutes

Note – A wholesome, sattvic dish that pairs wonderfully with rice or chapati.

Submitted by Manoraksi and Kalasudha Matajis, Sri Mayapur Dhama

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